Skip to content

Aloo Paratha

Spiced potato, butter on top. Undefeated breakfast champion.

Whole wheat dough stuffed with a dry, punchy mash of potato, green chili, coriander, amchur and roasted cumin, rolled thin without bursting and finished with a cube of butter.

Prep
40 min
Cook
20 min
Serves
5
Level
Medium
Aloo Paratha, freshly cooked

Ingredients

Makes 5 parathas

  • 250 g (2 cups) whole wheat atta, plus extra for dusting
  • 1/2 tsp fine salt
  • 1 tbsp ghee or neutral oil, for the dough
  • about 160 ml (2/3 cup) lukewarm water
  • 3 medium potatoes (about 450 g), boiled, peeled and fully cooled
  • 2 green chilies, finely chopped
  • 3 tbsp chopped fresh coriander
  • 1 tsp roasted cumin powder
  • 1 tsp amchur (dry mango powder)
  • 1/2 tsp red chili powder
  • 3/4 tsp salt
  • 3 tbsp ghee, for cooking
  • Butter, to serve

Method

Tap a step to mark it done.

Tawa tips

  • Salt the filling right before stuffing; salted potato releases moisture and causes tears.
  • Waxy, wet potatoes burst. Use floury potatoes boiled whole in their skins.
  • If a small hole appears, patch it with a pinch of flour and keep going.

Roll another